Tuesday, 5 February 2013 - , , , , , 5 comments

RECIPE : Aubergini Panini


Long before my WeightWatchers weight-loss experience, I never thought I would be able to eat toasties if I was trying to lose or maintain my weight, so I hid my toasted sandwich maker at the back of my kitchen cupboard!
Actually, we can eat pretty much what we like on the Propoints plan, it just takes a little adjusting or rethinking our favourite recipes in order to have the eating experience we are yearning for.
If you don't have the time, just keep reading this blog, because my favourite occupation is applying my Slice-of-Slim magic to create wonderful low-fat dishes that seem too good to be true!

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I unearthed my sandwich maker at the weekend and managed to create a lovely, traditional cheese and tomato toastie for 4pp/approx.160kcal, which is pretty amazing considering a standard panini in Starbucks is 12pp/approx.500kcal!
I'll blog a few low-fat toastie ideas for you later in the week...but I wanted to share this idea with you today.

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The concept behind this Aubergini Panini kept me awake half the night, just wondering whether it would be possible. Yes! This is what blogging does to obsessive foodies!
If you are short of Propoints and fancy trying something a little different, give this a go... I love the way this vegetable took on the qualities I wanted it to...I hoped it would look like bread and seal at the seams just like a real toastie...and it did! Obviously, it's not crispy like toast but it has a delicious flavour, great texture and is a clever 0pp alternative to bread. And it looks right-this is such an important factor. If we can trick our brains into thinking we are eating something much more propoint/calorie-laden than we actually are, our brains get a happy signal!

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This is a mozzarella and tomato filled sandwich for 3pp/approx150kcal.

You Will Need : (Per whole sandwich)

4 slices Aubergine cut to bread thickness
1/2 a Low Fat Mozzarella (62.5g)
3 cherry tomatoes
Herbs and seasoning

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Switch on the toasted sandwich maker to heat up.


Cut the aubergine into slices the thickness of standard sliced bread.


Cut the edges of the slices, removing the skin on one side so that the slices can butt up to each other, making a slice-of-bread-sized square to fit the metal mould in the toastie machine.


Mist the hot metal plate with a couple of sprays of Frylight oil.


Place the first 2 slices of aubergine into the hot sandwich maker. Add the mozzarella, tomato and seasoning-fresh basil or dried herbs work well. Try to place the filling over the triangular shapes in the metal plate so that it will be contained in the finished sandwich.


Pop 2 more slices of aubergine on the top to make another bread-sized square.
Mist with a couple more sprays of
Frylight oil.


Clamp the machine shut, being careful not to dislodge the ingredients too much. Have a cloth or paper towels handy to mop up any moisture that leaks out as it cooks.
Cook for 10-15 minutes.


Once it has sealed and started to brown, transfer to a pan misted with a little Frylight oil. Cook on a high heat to finish, browning evenly on both sides.
(Approx. 2 minutes each side).


It should look really char-grilled and 'dry' on the outside.


Transfer to a plate and serve with salad for a delicious, unusual light snack!

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TIPS

If you don't have a sandwich maker, you could make this in a griddle pan, it just won't seal at the edges. Press it down with a spatula to make it flat and griddle on both sides.

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Try not to use more than 19 sprays of Frylight oil or you will have to charge an extra 1pp

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Experiment with other fillings; try spreading the aubergine with a little pesto or Harissa paste (if you like spicy food), then add fillings of your choice. remember to calculate the propoints/kcal if you do this. Don't make the filling too wet.

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PRINT RECIPE HERE

5 comments:

Lindjemp 5 February 2013 at 21:21

This looks yum! My dd made a toastie using WW 1 point bread, low fat cream cheese with blueberries for a pud - 5points so quite high but a lovely treat.
I made your Broccoli & lemon soup today and its really really nice! Keep the recipes coming - I love this blog!

Janey 5 February 2013 at 21:27

That sounds gorgeous Lindjemp! You could reduce the pp by 1 in your invention by using 30g extra light Philly, making it 3pp for 2 slices of bread and 1pp for the cheese, so 4pp in total-love the idea !!! Glad you liked the soup and even more, that you love the blog! No worries-loads more ideas on their way xxx

Ali Cook 6 February 2013 at 20:27

Hi Janey, I just started my own weightwatchers blog http://skinnycakesandotherbakes.blogspot.co.uk/?m=1 and just saw yours mentioned in WW mag. Really like the look and feel and the content is great, going to have to try some of your recipes!

Kettlier249 8 February 2013 at 10:41

This looks yummy! Seen your feature in the latest WW magazine, its great! x

Janey 8 February 2013 at 11:10

Thanks Ali and Kettlier! Enjoy xx

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